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Amazing ting: South Africa must reinvigorate sorghum as a key food before it’s lost

The staple food of South Africa is sorghum. It’s a nutritious, versatile grain that’s been a part of the country’s diet for centuries. But as tastes have changed and industrial agriculture has expanded, sorghum has been largely overlooked.

That needs to change.

Investing in sorghum production could be a key to food security in South Africa. The country has the climate and the soil to grow the grain, and it could be a key part of diversifying the country’s agricultural sector.

Sorghum is a nutritious grain that’s high in fiber and low in calories. It’s a good source of protein, vitamins, and minerals, and it’s gluten-free. Sorghum can be used in a variety of dishes, from breakfast porridge to flatbreads to desserts.

In South Africa, sorghum is grown primarily in the Eastern Cape province. But production has declined in recent years, due to a combination of factors, including changing diets, the expansion of more profitable crops like maize, and the effects of drought.

There’s been some effort to revive sorghum production in South Africa. In 2017, the government launched a project to promote sorghum as a healthy and affordable food. The project is working with farmers to increase production and promote sorghum as a nutritious and versatile food.

But more needs to be done to make sure sorghum doesn’t disappear from South Africa’s food landscape. The country has the potential to be a major producer of the grain, and it’s time to invest in sorghum’s future.

In South Africa, sorghum is an important food source – but it’s under threat. A new report by the University of the Witwatersrand warns that the crop is in decline, and that urgent action is needed to revive it.

The report’s author, Professor Susanne Scheppler, says that sorghum is a vital part of the diet of many rural communities, but that its production has been declining for years. sorghum is a hardy crop that can grow in dry conditions, making it an important food source in times of drought. It’s also high in vitamins and minerals, and is a good source of protein.

But sorghum production has been declining for a number of reasons. One is that farmers are growing other crops, such as maize, that are more profitable. There’s also been a decline in the use of traditional methods of cultivation, and an increase in the use of chemicals, which has led to soil depletion.

The decline of sorghum is a serious problem, says Professor Scheppler, because it’s a key food source for many rural communities. She says that the government needs to do more to support sorghum production, including providing incentives for farmers to grow the crop.

The decline of sorghum is a problem that needs to be addressed urgently. It’s a vital crop that plays an important role in the diet of many rural communities. The government must take action to support sorghum production, so that this important food source is not lost.

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